Caribbean cuisine puts Columbians in a tropical state of mind
Photos by Abby Grimmett, posted Nov. 30, 2007
On Nov. 27 the Commercial Food Production class presented their final dinner series for the semester. The dinner, Caribbean Cuisine, was held in Eckles Hall and featured a tropical menu including mahi-mahi with mango chutney, coconut shrimp, jerk chicken, and key lime tartlets.
The dinner was elaborate to say the least. Each table featured fish bowl centerpieces complete with fish and napkins folded to resemble them. Seashells were scattered throughout the settings and scenes of beaches with sounds of waves completed the serene ambiance in the dining room.
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Lauren Murphy, above, enthusiastically stirs the spicy curry coconut reduction for the coconut shrimp reduction.
A star fruit and mango salad, right, was also offered with the meal. |
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| Senior hotel and restaurant management students Amanda Swaim (left) and Sandy Lee (right) finish preparing the tropical fruit muffins, which were offered as parting gifts. |
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A fish ice sculpture by Chef Ward Hine greeted guests at the front door along with Skip Thompson, below, who preformed music on a steel drum. |
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